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I have been getting Heiji knives direct from Nakayaheiji. Because of living in Australia, it doesn't make much sense to go via Jon (and pay for too many shipping cost) as much as I'd love to support him.

Most cleavers are in the 220-225mm length, including the Geshhin Ginga. If you are willing to go larger then 210mm, then I'd suggest either the Tadatsuna Inox or the Mizuno Swedish Stainless. The Hattori Forum cleaver at 215mm is another good choice. It is very thin behind the edge. Plus it has one of the best handles.

A common design on Chinese cleavers, is a spindle, where it is thick at the middle and tapers down to the the heel. The taper is important, it allows the fingers to rest comfortably on the handle. The short rectangle style handle that Sugimoto uses, is also very comfortable. The style seen on most cleavers is usable, such as the Tadatsuna and the Mizuno work but are not overly comfortable. Wa handles, I find to be too long for a comfortable handle. It does work, but it would be my last choice.

Except for the Hattori forum cleaver, all high cleavers have a rough finish. It makes a huge difference to have them cleaned up or given the so called spa treatment. Andy777 knows cleavers inside and out. He redid a Mizuno carbon cleaver, and it was like getting a whole new knife.

Jay

I'd say i have to agree with Jay, the shorter regular handles are very comfortable, since 1/2 your hand is already on the blade when "peace gripping". I also own a Ashi in white #2 its crazy thin and will slice and dice anything in your way.